Easy, Homemade Blueberry Pie Recipe

Easy blueberry pie with blueberries, warm spices, lemon and an easy lattice crust. Blueberries shine in this pie! Jump to the full Blueberry Pie Recipe or watch our quick video showing you how we make it.

We add a touch of spice from allspice and cinnamon and zing from lemon zest. Not so much that they take away from the blueberries, but just enough to lift their flavor. If you’re using fresh blueberries buy (or pick) berries that are plump, sweet and juicy. You can use frozen blueberries in this recipe as well — just thaw and drain them before using.

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Easy Homemade Blueberry Pie – Toss, Fill and Bake

For the filling, blueberries are tossed with a mixture of sugar, cornstarch, allspice, cinnamon, salt and a little lemon zest. Add that to a pie shell then decide how you want to top it.

Easy Homemade Blueberry Pie Recipe - Toss, Fill and Bake

Quick and Easy Blueberry Muffins RecipeYOU MAY ALSO LIKE: Our Ridiculously Easy Blueberry Muffin Recipe with a quick recipe video showing you how we make them. They only require 1 bowl and you can make them in 30 minutes!

How to add an Easy Lattice Crust

We like adding a lattice crust. The juices in the filling bubble out and over the lattice – making a pie that looks perfectly humble and homemade.

We’ve shared a full tutorial for how to add a lattice pie crust to pies here. We’ve also shared instructions in the recipe below.

Another option is to simply place a sheet of dough over the filling then add slits to the top. Or, add a crumble topping.

How to add an Easy Lattice Crust

Before baking, we like to brush the crust with a rich egg wash made from egg yolk and cream. Then we bake until bubbling and golden brown. The most difficult part to making any fruit pie is waiting for it to cool — you really need to wait 2 to 3 hours before cutting. Otherwise, the filling will spill out and make the crust soggy.

Serve the pie with ice cream, whipped cream or do what we do and enjoy it plain.

You May Also Like These

  • Take a look at our Easy Cherry Pie — we can’t decide which we prefer, blueberry or cherry pie.
  • You might also enjoy our Strawberry Pie — it’s a little quicker to make and very tasty.
  • If time isn’t on your side, you may want to try our Handheld Berry Pies!

Easy, Homemade Blueberry Pie Recipe

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy, Homemade Blueberry Pie Recipe

  • PREP
  • COOK
  • TOTAL

Blueberries shine in this pie. The pie is lightly sweetened with a touch of spice from allspice and cinnamon. To top the pie, we like to add a lattice crust. It is simpler than it may seem, we’ve provided instructions below for you. If you prefer, you can also top the pie with a full sheet of pastry, just be sure to cut a few slits to allow steam to escape before baking.

The pie is finished baking when you see the juices in the filling bubbling eagerly. If you remove the pie before the filling bubbles, the filling will be too thin and will run out of the pie onto your plate once sliced. Also, we like to use our Flaky Pie Crust recipe for this. Use ours, your favorite recipe or store-bought pie crust.

One 9-inch pie, 8 slices

You Will Need

Pie dough for top and bottom 9-inch pie, chilled (see our Flaky Pie Crust Recipe)

2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries

1/4 cup (30 grams) cornstarch

2 teaspoons freshly grated lemon zest

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon kosher salt

2 pounds (900 grams) fresh blueberries (about 6 cups)

1 tablespoon butter, cut into small squares

1 egg yolk

1 tablespoon heavy cream

1 tablespoon coarse sugar, for garnish

Directions

  • Prepare Bottom Crust
  • Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.

    Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.

    • Make Pie Filling
    • Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.Blueberry-Pie-Recipe-Step-1

      • Assemble and Add Lattice Crust
      • Roll out second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip.

        Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Watch our video for how to make a lattice crust).

        Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges. Dot butter over the open areas of the lattice.

        Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.Blueberry-Pie-Step-3

        • To Finish
        • Heat oven to 400 degrees F. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).

          Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. (If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done).

          Cool 2 to 3 hours before cutting to allow filling to set.

Adam and Joanne's Tips

  • Crimping Edges: To crimp edges of pie, press the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside. To see us do it, watch our Flaky Pie Crust Video.
  • Frozen Blueberries: If you are unable to find fresh blueberries, you can substitute 6 cups frozen blueberries that have been thawed and drained.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 502 / Protein 6 g / Carbohydrate 63 g / Dietary Fiber 4 g / Total Sugars 24 g / Total Fat 26 g / Saturated Fat 16 g / Cholesterol 88 mg
AUTHOR: Adam and Joanne Gallagher

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115 comments… Leave a Comment
  • ANGEL January 29, 2014, 5:13 am

    hi, can i use blueberry in can. thanks.

    Reply
    • Joanne January 30, 2014, 12:19 pm

      Canned blueberries will work if they are all you have. Frozen also work.

      Reply
  • Antoinette January 8, 2014, 8:41 pm

    Good! Very easy…

    Reply
  • sue January 3, 2014, 6:44 am

    tried this today for dessert for the family to share for my mums birthday. it was my first attempt of pastry also. it was thoroughly enjoyed by all…it looked and tasted amazing we were all pleasantly surprised and impressed! thanks for the clear instructions/recipe! 🙂 *****

    Reply
    • Joanne January 7, 2014, 11:22 am

      So glad you loved it and happy birthday to your Mother 🙂

      Reply
  • GRACE November 30, 2013, 1:24 pm

    I HAVE BEEN MAKING PIES ALL MY LIFE–NOW THAT I AM OLD I USE FROZEN PIE SHELLS AND ROLL OUTS FOR TOP CRUST WITH SUCCESS. THIS YR. THE PIES CAME OUT SO SOGGY — WHAT DID I DO WRONG. I MAKE THEM AHEAD OF TIME (ALWAY) UN COOKED AND SO I BAKE THEM THE DAY OF HOLIDAY. I WILL TRY THE GRAHAM CRACKER TRICK. DO U THINK THAT WILL WORK? THANK U FOR ANY HELP U CAN GIVE ME. GRACE

    Reply
    • Joanne December 13, 2013, 12:58 pm

      HI Grace, Not quite sure what went wrong. Two tricks: position your oven rack in the lower third of the oven and bake the pies after chilling for 30 to 60 minutes. Hope that helps!

      Reply
  • Turkey Day Blue berry pie mom November 28, 2013, 10:59 am

    Oh my goodness i was so scared to make this pie. Not so much the filling but my crust. It was my first and its baking as we speak. So far it looks like its gonna be an awesome pie. I followed your crust recipe to the letter but i had trouble with pinching the edges. The dough kept sticking to my fingers but i finally got that part done. YaY!!! I cant wait to eat it. Thank you so much for your wonderful videos. They helped me so much.

    Reply
    • Joanne November 29, 2013, 11:16 am

      Nice! Next time, try lightly dusting your fingers and knuckles with flour — it helps to prevent sticking.

      Reply
  • Nicole November 27, 2013, 4:43 pm

    I am making this pie tonight to serve at thanksgiving tomorrow. I plan on baking it then freezing overnight. When I take it out tomorrow, how long should I reheat it for? Or should I let thaw at room temp?

    Reply
  • Monica November 26, 2013, 4:25 pm

    This looks amazing! But could I cheat and use frozen pie crusts? Could I cut
    In long rectangle for lattice top? (normally, I would make the crust but I have
    Too many things to cook for thanksgiving)!! 🙂 thanks!

    Reply
    • Joanne November 29, 2013, 11:31 am

      Yes, absolutely!

      Reply
  • Cici November 21, 2013, 6:10 pm

    Hi! I am planning on making this pie for Thanksgiving, since my boyfriend absolutely loves blueberry pie! However, I would have to make it a day or two before Thanksgiving. Is that okay? Thanks!

    Reply
    • Adam November 25, 2013, 3:41 pm

      Nice! Making a day before is fine 🙂

      Reply
  • Cici Nickels November 20, 2013, 1:42 pm

    Hi! I love blueberry pie, and i just found this recipe online. I was hoping to make this pie for Thanksgiving, however I would have to make it the day before. Is it okay to freeze this pie overnight and make it the next day? Thanks!

    Reply
  • Iris November 14, 2013, 4:36 pm

    Hi!
    If I wanted to blind-bake the crust first, how would I attach the unbaked pie dough for the lattice crust?
    Thanks

    Reply
    • Joanne November 18, 2013, 11:16 am

      Hi Iris, That is a tricky one. We have never blind baked a double crust pie. You could try using egg wash to glue the top to the partially baked crust? Or, don’t blind bake and make sure the bottom crust is chilled (even frozen) before filling. This helps to prevent soggy bottom crusts.

      Reply

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